Serves 6 - 1 20x22cm cake
6 fresh figs
1 Tbs honey
2 Tsp butter
200 g digestive or malt biscuit crumbs
1/4 cup brown sugar
130 gm butter, melted
finely grated zest of two lemons
1/2 cup brown sugar
2 cups cream cheese
2 cups mascarpone
2 tsp vanilla extract
3 fresh passionfruit
1 To grill the figs - preheat a grill or hot plate then halve the figs and grill for 3 minutes.
2 Drizzle the figs with honey and melted butter then set aside.
3 To make the cheesecake; mix the crumbs, sugar and butter together. Press the mix into a pre-greased spring form tin. Chill.
4 Preheat the oven to 170C. Beat the lemon zest with the eggs, sugar,cream cheese, mascarpone and vanilla then spoon the filling into the crumb base.
5 Bake for approximately 50 minutes. If the cheesecake looks golden, give a gentle shake. If not wobbly, it will set as it cools.
6 When ready to serve, spoon over fresh passionfruit and serve with figs.
(Eds note: We apologise for the confusion. Here is an updated version of the recipe.)